Pumpkin French Toast Casserole

Pumpkin French Toast Casserole is the ultimate make-ahead fall breakfast. Loaded with cozy spices, creamy pumpkin custard, and a buttery pecan crumb topping, this overnight casserole transforms simple ingredients into something warm, comforting, and crowd-pleasing. It’s perfect for holiday mornings, lazy weekends, or any time I want to start the day with something a little extra special.

Why You’ll Love This Recipe

I love how easy this recipe is to prepare ahead of time—just assemble it the night before, pop it in the fridge, and bake it fresh in the morning. The texture is rich and custardy, with the perfect balance of sweet and spice. The crumb topping with pecans adds a beautiful crunch and a nutty contrast to the soft center. It’s one of those dishes that makes the whole house smell amazing and brings everyone running to the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the casserole:

• French bread, brioche, sourdough, or challah (12–14 oz)

• Pumpkin puree

• Brown sugar (light or dark)

• Pumpkin pie spice

• Large eggs

• Whole milk

• Pure vanilla extract

For the crumb topping:

• Brown sugar

• All-purpose flour

• Ground cinnamon

• Unsalted butter (cold and cubed)

• Chopped pecans

For serving:

• Pure maple syrup

Directions

1. I slice and cube the bread into 1-inch pieces and let them sit out uncovered for several hours or overnight to dry slightly.

2. I grease a 9×13-inch (or 3.5-4 quart) baking dish and spread the bread cubes evenly inside.

3. In a large bowl, I whisk together the pumpkin puree, brown sugar, pumpkin pie spice, eggs, milk, and vanilla. I pour this custard evenly over the bread.

4. I cover the dish tightly and refrigerate it for at least 3 hours, but preferably overnight, so the bread absorbs all the pumpkin goodness.

5. For the crumb topping, I mix brown sugar, flour, and cinnamon in a bowl. I cut in the cold butter using a pastry cutter or fork until crumbles form, then stir in the chopped pecans. I cover and refrigerate the topping until ready to use.

6. When ready to bake, I preheat the oven to 350°F (177°C) and remove the casserole from the fridge.

7. I sprinkle the chilled crumb topping evenly over the soaked bread and bake uncovered for 20 minutes. Then, I cover it with foil and bake for another 25-35 minutes until the center is set.

8. I let the casserole cool for about 5 minutes before serving and drizzle maple syrup over the top.

Servings and timing

This casserole serves 12 people. The prep takes around 4 hours (including the time needed for the bread to sit out), and bake time is 50 minutes. Altogether, I plan for 8 hours from start to finish if I prepare it the night before, which makes it ideal for overnight planning.

Variations

• No Nut Option: I leave out the pecans if I’m serving guests with nut allergies.

• Dairy-Free: I use almond milk or oat milk and swap in dairy-free butter for a lactose-free version.

• Apple Pumpkin Twist: I sometimes add thin slices of apple between the layers of bread for a fruity touch.

• Extra Spice: I boost the flavor with a pinch of cloves or extra cinnamon if I want a more intense spice profile.

• Individual Servings: I divide the mixture into ramekins or muffin tins for a more elegant, single-serve presentation.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave for about 30–60 seconds or cover the whole dish and reheat in the oven at 325°F (163°C) until warmed through. I always drizzle on fresh maple syrup before serving to bring back that just-baked flavor.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I can use homemade pumpkin puree as long as it’s thick and not too watery. I make sure to strain or cook it down if needed.

What kind of bread works best?

I usually go with brioche or challah for richness, but day-old French bread or sourdough also holds up well and gives a nice chew.

Do I have to let the bread sit out?

Yes, letting the bread dry out helps it soak up the custard without getting too soggy. If I’m short on time, I toast the cubes in a 300°F oven for 10-15 minutes instead.

Can I freeze the casserole?

I prefer not to freeze it before baking, but once baked and cooled, I can freeze leftovers in individual portions. I wrap them tightly and reheat from frozen or thaw overnight in the fridge.

Can I make it without the crumb topping?

Absolutely. I skip the topping if I want something lighter, or replace it with a sprinkle of cinnamon sugar for a simpler finish.

Conclusion

Pumpkin French Toast Casserole is one of my favorite ways to celebrate the flavors of fall. It’s easy to make, even easier to serve, and the aroma while it bakes is unbeatable. Whether I’m feeding a crowd or just want something special on a chilly morning, this dish always hits the spot.

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